I have a recipe for a vanilla cake in The Mom 100 Cookbook that I’ve made, oh, 50 times. And it always turns out great. This is just a little bit of a variation on that recipe, with very slightly thinner layers, and it uses all-purpose flour (which I always have) vs. cake flour (which I tend to run out of, and forget to replenish). It also has less butter, so it’s a less rich cake. Do what that info what you will.
Testing a Cake for Doneness
But it’s still lovely and moist – start checking the cakes to see if they are done at about 25 minutes. Use a wooden skewer or a toothpick, insert it into the middle of the cake and when it comes out clean, or with a tiny crumb or two attached, then it is done. The cake will also have pulled away from the sides of the pan slightly, and may have a bit of golden brown at the edges.
Buttering and Flouring the Pans
I am definitely one of those people who wants to skip the annoying step of buttering the pans, cutting out the parchment, inserting it into the pans, then buttering that and flouring up the whole thing. It’s a boring thing to do, when you just want to get to the part where you are whipping sugar into the butter.
Just do it. Because the only thing more annoying that that is flipping a cake out of a pan and seeing a chunk of it still stuck to the bottom. THAT’S annoying.
A simple vanilla cake recipe (a one bowl recipe!); 10 minutes into the oven for a from-scratch cake! Perfect for all kinds of celebrations.Tweet This
You can use any kind of frosting you like, chocolate, vanilla, peanut butter, caramel, you name it. Try pairing this One Bowl Simple Vanilla Layer Cake with any of these frostings:
- Ebinger’s Blackout Cake Chocolate Frosting
- One Pot Chocolate Frosting
- Chocolate Buttercream Frosting
- Easy Sour Cream Chocolate Frosting
Other Cake Recipes:
- Chocolate Banana Cake
- Ebinger’s Blackout Cake
- Rich Vanilla Cake with Chocolate Espresso Buttercream
- Banana Cupcakes with Cream Cheese Frosting
One Bowl Simple Vanilla Layer Cake
- ½ cup (1 stick) unsalted butter at room temperature, plus more for greasing the pans
- 2 cups all-purpose flour plus more for flouring the pans
- 1 ½ cups sugar
- 3 large eggs
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup whole milk
- 2 teaspoons pure vanilla extract
- Preheat the oven to 350°F. Butter two 8-inch round cake pans, then cut out rounds of parchment to fit into the bottoms of the pans and insert them. Butter the parchment, and then flour the bottoms and sides of all of the pans.
- In a large bowl (an upright mixer if you have one…otherwise use an electric mixer), beat the butter and sugar together until well combined. Beat in the eggs one at a time. Beat in the baking powder, salt and flour until combined, then beat in the milk and vanilla, mixing until the batter is smooth.
- Divide the batter evenly between the two pans, and bake for 25 to 32 minutes, until a toothpick inserted into the center of the cakes comes out clean. Cool the cakes in their pans on wire racks for 15 minutes, then turn the cakes out of the pans, and finish cooling them upright on the wire racks.
- Frost with your favorite frosting.
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